Sesame Cranberry Cookies
Sesame Cranberry Cookies are crumbly cookies made with peanut butter, tahini, and black sesame, with bursts of tart dried cranberries. These naturally sweetened cookies are rich in fiber and calcium from black sesame and pair perfectly with a warm cup of tea.
Ingredients
- 2 large eggs
- ½ cup peanut butter, natural & unsweetened
- ½ cup tahini paste, I made my own by blending hulled white sesame seeds and extra virgin olive oil
- ⅓ cup black sesame paste, tag sesaone butter
- ½ cup flaxseeds
- 1 tsp vanilla extract
- 1 Tbsp maple syrup
- ¼ tsp salt
- 1 Tbsp baking powder
- ½ cup dried cranberries
Instructions Start Cooking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk the egg until fully beaten. Add in all the remaining ingredients. Stir until the mixture forms a thick dough.2 large eggs, ½ cup peanut butter, ½ cup tahini paste, ⅓ cup black sesame paste, ½ cup flaxseeds, 1 tsp vanilla extract, 1 Tbsp maple syrup, ¼ tsp salt, 1 Tbsp baking powder
- Fold in the dried cranberries until evenly distributed.½ cup dried cranberries
- Scoop about 2–3 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press each dough ball down with a fork to flatten slightly. Sprinkle additional sesame seeds on top if desired.
- Bake for 20 minutes, or until the cookies are firm. Make sure not to overbake because these will harden more as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 15 minutes. They will firm up as they cool and develop a crisp, tea cookie-like texture.
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